How do you do your mirepoix? Mom used to prepare it in butter, and it always seemed like, since it's an Italian dish, that olive oil would have been the standard.
I added a little more oil to what the sausage kicked off in the pot.
But yeah I like to use butter for most soups. Hard to top that aroma and flavor. [Reply]
That's a real interesting recipe. It looks like a lot of liquid. I tried to make a loin of pork about 7-8 months ago and it came out awful. I felt I had too much liquid and made it boil.
I've tried 3 times with my crock pot and I suck at it. Chicken breasts fall apart but bland as hell, corned beef rubbery and tough, loin of pork tough as hell.
I haven't tried the crock pot again. I use my dutch oven and it comes out great no matter what I make. [Reply]
Originally Posted by scho63:
That's a real interesting recipe. It looks like a lot of liquid. I tried to make a loin of pork about 7-8 months ago and it came out awful. I felt I had too much liquid and made it boil.
I've tried 3 times with my crock pot and I suck at it. Chicken breasts fall apart but bland as hell, corned beef rubbery and tough, loin of pork tough as hell.
I haven't tried the crock pot again. I use my dutch oven and it comes out great no matter what I make.
Mine was on low for 8 hours due to also adding mushrooms and two whole potatoes. Figured the potatoes would cook in 6 hours but had to cut them to cook.
There definitively was a lot of moisture, especially with adding the mushrooms. Had to double the slurry and could have maybe tripled it.
Do what works well for you. I'd imagine this recipe work work in a Dutch oven as well. [Reply]
Originally Posted by scho63:
That's a real interesting recipe. It looks like a lot of liquid. I tried to make a loin of pork about 7-8 months ago and it came out awful. I felt I had too much liquid and made it boil.
I've tried 3 times with my crock pot and I suck at it. Chicken breasts fall apart but bland as hell, corned beef rubbery and tough, loin of pork tough as hell.
I haven't tried the crock pot again. I use my dutch oven and it comes out great no matter what I make.
The biggest trick on pork loins is to buy the most tender piece you can find.
Go up and squeeze those vac packed loins for tenderness. Pick the most tender.
I never cook a pork loin ion a crock pot. I don't cook anything in a crock pot, but that is a whole other issue for another day.
Season, sear and bake till medium. Slice thin. Pretty much foolproof for a good pork loin. [Reply]
